Deep-Fried Snapper with Tamarind Sauce

Deep-Fried Snapper with Tamarind Sauce


1 no x 500g white snapper (cleaned)

4 cloves garlic (peeled and chopped)

4 shallots (peeled and chopped)

2 red chillies (chopped)

2 red bird’s eye chillies (chopped)

Adequate cooking oil for deep-frying


1 tbsp tapioca flour


2 tbsp tamarind paste mixed with 3 tbsp water (discard seed)

2 tbsp palm sugar

1 tbsp fish sauce


Some cilantro leaves and lime slices

Preparation Instructions:

  1. Pat-dry the fish with paper towel. Coat evenly with tapioca flour and set aside.
  2. Heat up adequate cooking oil for deep-frying.
  3. Deep-fry the fish until golden brown.
  4. Remove and transfer onto a serving platter.
  5. Leave 2 tbsp of cooking oil in the skillet. Saute the chopped garlic, shallot, red chillies and bird’s eye chillies until fragrant.
  6. Add in seasonings and continue to simmer until the palm sugar dissolved.
  7. Pour the tamarind sauce on top of the fish.
  8. Garnish with some cilantro leaves and lime slices. Serve.

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